Smothered Tofu Steak and Onions

[palumba]

This one didn't quite turn out for me the way I'd hoped, but I'm going to definitely give it another try.  For one, I think I might try marinating the tofu for a little bit before I cook it since mine came out a little bland.  I also will try to make more onions and sauce.  I was wondering, are you meant to leave the tofu in the pan when you make the sauce or not?  I left mine in, but I wasn't sure.  Still, I really think this one has the potential to be a good comfort food recipe for my family!

[jessesmum]

Made this for supper tonight...think I've died & gone to tofu heaven I took the advice of the previous comments & made lots of onions & doubled the sauce. Hubby wanted plain old boiled potatoes, so I smothered them in sauce & onions.
Deeelicious
Thanx for this one!

[willwolf]

Tasty and easy to make!  I made double the sauce and onions as others recommended.  I had to sub for most of the vegan worcestershire sauce, as I only had about 1/2 T left in my bottle.  I wound up subbing in a vegan steak sauce that contained many of the same ingredients; this seemed to work fine.  If you use steak sauce, make sure to check the labels as many will contain anchovies as does worcestershire.  I cooked my onions down, caramelizing them, for about 30 minutes; I don't think 5-10 minutes is nearly enough.  Next time, I may add some spices, but this is also fine as it is.  I served this with baked potatoes, pouring some of the onion mixture over them.

[suNay]

This is lovely!  The extra sauce and onions was a really good idea as well.  MMM! 5 Stars!

[kozyshack]

VERY VERY GOOD. I marinated the tofu in a lot of balsamic vinegar and Worcestershire sauce overnight,  so there was a deeper flavor. I served with mashed potatoes and boiled asparagus. Looks nice too, 4 stars.

[nicklamon]

This made a very satisfying home style meal.  I served it with a baked potato, steamed kale and a salad!  Great.  Thanks for the recipe!  This will definitely be made again.

[japope_1982]

wonderful recipe! I used both red and white onions and brown sauce instead of worcester (didn't have any) turned out wonderfully. Had roast potatoes, carrotts, courgettes, mushrooms and a fried tomato on the side. Thanks for posting!

[Wies0087]

I thought that the tofu/onion idea was great, but as far as the sauce, I think I would have preferred steak sauce.  That's just personal taste, though. 

[v_gan]

This was a good recipe, but I think the balsamic vinegar and carmelized onions made it waaaay too sweet. I was expecting savory, but when I took a bite I nearly died. I think soy sauce would be a great substitute for the balsamic, because I think it adds a more steak-y flavor. Or maybe half balsamic, half soy. I would also use vegetable broth instead of water to give it more flavor.

To make it taste better this time, I added a few shakes of soy sauce, some nutritional yeast, and a lot of salt and pepper. I added a bit of garlic powder, too, but I don't think I should have.

But I'll definitely be making this again : )

[prettyin_punk]

This recipe was pretty good. I actually got my mum to eat tofu and she said that it tasted somewhat like steak. I lowered down the recipe so i could make a serving for one and added about 1-2 tsp or more of balsamic vinegar to about 2 tbs or less of soysauce. I served it with a baked potato and broiled asparagus!!! It was really good. I also added part of a vegetable bouillion as v_gan said would be good.YUM! 

[nhyhsh]

I am not big on tofu but this was good.  The sauce is really good and the children loved it.  Will be using again and again!

[Cephi]

Honestly, I didn't expect too much from this.  I thought it'd just be quick and interesting.  BUT WOW.  It was FANTASTIC. 

Some minor mods:  I froze the tofu first.  The texture was great this way.  After squeezing out the water and slicing into cutlets, I sprinkled a bit of balsamic and soy sauce onto them.  The tofu, of course, soaked this right up.  Taking suggestions from the comments, I more or less doubled the sauce recipe, and used half balsamic and half soy sauce where the recipe calls for balsamic alone.  You know what I just realized?  I DIDN'T EVEN SALT OR PEPPER the sauce at all, and man it didn't need it.  The soy sauce made it perfect saltwise, and the worcestershire and balsamic had more than enough flavor to make pepper superfluous.

I served it with delicious mashed potatoes (into these I mixed a generous sprinkling of Lady Dragonfly's bulk dry uncheese -- delicious) and green beans.  Perfect accompaniments.  Half of it all is leftover for tonight... I can't wait!

[Cephi]

Ok, I've just made this a second time.  This time I didn't have time to freeze the tofu.  It's still very good but I can confirm now that freezing the tofu has a VERY big and VERY positive impact on the dish.  That texture is perfect here.  Freeze ur tofu everbody!

[Bohemian_Vegan]

Maybe Ive burned off all my tastebuds with all the spicy food I eat, but in my opinion this could've been more flavourful. I used pressed tofu (which I should've marinated) and added three cloves of garlic, but it just didnt hit the spot for me. Next time I plan to use 5 cloves of garlic and add an extra tablespoon of the vinegar and (I used hp) sauce. Nice texture though!